For our next recipe we decided to go with an ingredient that we all love, that’s cheap, comes in oodles of varieties, and can be found anywhere around the world – may we present Sir Onion, that undoubtedly will make you cry.
Onions tend to be the unassuming ingredient. Always there, hardly the center of attention but they do make a huge difference in lots of dishes. It’s also one of those wonders of nature with its gorgeous construction in fine layers of yumminess and delicate translucent skin.
We chose to share a basic recipe that you can twist and tweak to your liking and that will keep for a while, our delicious Onion Jam.
We always have a few jars of it sitting in our cupboards to enjoy with bread, meats, to spice up a sandwich or as a gift for visiting friends.
Every batch we make is a little different but here is the essential recipe that you can pimp up with our tips and tricks.
FOR WHISKY LOVERS
Replace a good half – if not more – of the wine with a bourbon.
FOR SPICE LOVERS
Ground coriander, bays, cumin,
LIKE IT HOT?
Chop up some chilies, whatever kind grows in your region and add them to the chopped onions – quantity to taste… some like it hot.
Easy peasy and cheap, yields around 3 pots of 200g each, preparation will take you around 20 minutes and cooking time will take you around an hour
WHAT YOU WILL NEED
800 g onions
150 ml white wine vinegar
50 ml red wine vinegar
50 ml balsamic vinegar
200 ml dry white wine
100 g sugar
100 g honey
50 ml olive oil
50 g butter
Salt
Pepper
Goggles at the ready, set go !
METHOD
Step 1
Peel the onions and mince them.
Heat a pan on low heat and add butter and olive oil.
Add the onions and cook them on low heat in the butter / olive oil mix during 20 minutes. Add salt and pepper to taste.
Tip for spice lovers and those who like it hot
If you’re into spices, now is the time to add some, ground coriander, cumin, bays, anything goes.
Step 2
Whilst onions are cooking, mix 50 ml of water and the sugar in a pan. Cook until you get a gorgeous light caramel.
Mix white and red wine vinegar to the honey. When the caramel is ready, pour the mix on it, bring it back to a light boil for a few minutes.
Tip for whisky lovers
Replace a good half – if not more – of the wine with a bourbon.
Step 3
Pour the mix onto the onions and cook on low heat for 40 minutes.
Add the balsamic vinegar and let it boil for an extra 2 to 3 minutes and the divine jam is ready.
Pour it in sterilized pots whilst it is still hot. Close the jars, turn them upside down and let them cool down.
Keep in the fridge once opened.
Divine with bread, meat, sandwiches, brunch, foie gras, tartines…
